To prepare syrup, squeeze juice from the pomegranate halves using a citrus reamer or juicer to measure 1 cup. Combine juice and 1/4 cup sugar in a small saucepan; bring to a boil. Reduce heat; simmer until reduced to 1/3 cup (about 20 minutes), stirring frequently.

Ratings & Reviews

KathleenLee's Review

rstarrlemaitre's Review

A wonderfully creamy rice pudding with great vanilla flavor. Loved the pomegranate sauce - tasted midway between a fruity maple syrup and cran juice cocktail! Didn't love the pomegranate seeds sprinkled on top - their crunch detracted from the creaminess of the rice pudding itself.

erotner09's Review

I didn't make the pomegranate syrup because I was only using what I had on hand. I used long grain rice instead of short, and it turned out just fine. This is a good, solid rice pudding recipe but nothing special. Next time I will try it with the sauce. It took MUCH longer for the pudding to thicken on the stovetop than they stated in the recipe, plan on extra time. I made it ahead of time and then warmed it up before serving. That worked just fine, nobody could tell the difference.